Every recipe incorporates some element of authority and command; indeed, recipes in general might even be described as Cecilia Lawless has argued, as “founded on a series of commands.” The terms and the extent of a reader’s submission will vary from recipe to recipe, or across different kinds of recipes, but always implicitly, and occasionally explicitly, recipes have something to say not only about food, but also about power and control.
Here is a recipe that is quick, easy to prepare, and requires only a Foreman grill, (or something similar), or which can be made stovetop. Perhaps its best feature, however, is that most of the main ingredients may be substituted with whatever else is available. This recipe says, I hope, that the power of decision rests with the cook. Substitute as you like; change as you will….
In part because the dish is so simple, it is important to use the best and freshest ingredients possible.
Ingredients:
(Serves 3-4)
12 large, uncooked shrimp, peeled and deveined
12 slices thinly sliced hot capicola (Italian cold cut)
12 leaves of basil
salt & pepper to taste
1 lemon
fresh garlic, minced, to taste
olive oil
Notes: Capicola may be substituted with prosciutto, ham, or bacon. Basil may be substituted with mint, sage, or bay leaves. I’ve also replaced the basil with slices of provolone cheese.
Directions
-Mix olive oil and juice from lemon in a bowl. Add salt & pepper and minced garlic. Add shrimp and refrigerate for one hour.
-Preheat grill to high heat. Remove shrimp from marinade, and wrap each shrimp with one slice of capicola. Then wrap again with one slice of basil.
-Thread shrimp on skewers.
-Place skewers on preheated, oiled grill. Cook for approximately four minutes, turning once, or until opaque.
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